Sunken currant cake

Name: Sunken currant cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 500 g fresh currants; 125 g Butter or margarine; 75 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 175 g Flour; 75 g Cornstarch; 1/2 package Baking Powder; 100 ml Milk; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Sugar; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

500 g fresh currants
125 g Butter or margarine
75 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
175 g Flour
75 g Cornstarch
1/2 package Baking Powder
100 ml Milk
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Sugar
7-10 Tbsp Icing sugar
7-10 Tbsp Mint

Directions

1
Currants, except for 7 panicles for decoration, wash and strip from the stems. Beat fat, sugar and vanilla sugar for about 10 minutes with the whisk of the hand mixer until creamy.
2
Stir in the eggs one by one. Mix flour, starch and baking powder. Sift the flour mixture onto the fat egg mixture and stir in. Stir in milk. Spread 1/3 of the dough into a greased springform pan (26 cm Ø).
3
Fold the currants and lemon zest into the remaining dough. Also put into the springform pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes.
4
Let the cake cool down. Wash the remaining currant panicles and roll in sugar. Decorate the cake with the currant panicles and mint leaves. Dust with icing sugar.